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Your Mom Was Wrong - Culinary Myths Dispelled
Lynne:
The type of salt used might make a difference. I've had good results with a very coarse Kosher salt with beef tenderloin. I'm not sure that a finely ground salt would work the same way. It was my understanding that the salt is supposed to form a barrier to hold the juices in the meat so it wouldn't work if the salt is easily absorbed.
injest:
--- Quote from: Lynne on August 11, 2008, 02:11:37 am ---The type of salt used might make a difference. I've had good results with a very coarse Kosher salt with beef tenderloin. I'm not sure that a finely ground salt would work the same way. It was my understanding that the salt is supposed to form a barrier to hold the juices in the meat so it wouldn't work if the salt is easily absorbed.
--- End quote ---
and from what I have seen on cooking shows it is put on VERY thick.
Katie77:
--- Quote from: injest on August 11, 2008, 07:36:15 am ---and from what I have seen on cooking shows it is put on VERY thick.
--- End quote ---
You watch cooking shows Jess???......
injest:
--- Quote from: Katie77 on August 11, 2008, 07:43:25 am ---You watch cooking shows Jess???......
--- End quote ---
sometimes...does that surprise you?
Katie77:
--- Quote from: injest on August 11, 2008, 07:45:31 am ---sometimes...does that surprise you?
--- End quote ---
Well, yeah, its hard to think of someone who mucks the stables, and gives the cows internals, sitting down watching a cooking show.
Next thing ur gonna tell me is that you wear an apron...... ::)
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